Print Options:

Indian Chicken Curry Skewers

Yields1 Serving

MARINADE
 1 tsp ground NOMU Cook's Collection Whole Cloves
 1 tsp NOMU Cook's Collection Ground Cumin
 1 tsp NOMU Cook's Collection Smoked Sweet Paprika
 1 tsp NOMU Cook's Collection Indian Curry Blend
 3 lemons
 6 cloves of garlic, peeled and crushed
 1 thumb sized piece of ginger, peeled and grated
 6 tbsp plain yoghurt
 1 tsp NOMU Sea Salt
 800g skinless boneless chicken breasts, cut into 5cm cubes
 3 fresh green peppers, roughly chopped
SAUCE
 2 onions, peeled and finely chopped
 4 cloves of garlic, peeled and finely chopped
 1 fresh red chilli, finely chopped
 30 fresh coriander
 NOMU Extra Virgin Olive Oil
 1 tbsp NOMU Cook's Collection Ground Coriander
 1 tsp NOMU Cook's Collection Ground Turmeric
 1 tsp NOMU Cook's Collection Smoked Sweet Paprika
 1 tsp NOMU Cook's Collection Indian Curry Blend
 1 x 400g tins of plum tomatoes
 300ml prepared NOMU Concentrated Liquid Chicken STOCK
 1 x 400g tins of coconut milk
 NOMU Smoked Chipotle Cook's Salt, for sprinkling
MARINADE
1

Put the cloves, Ground Cumin and 1 teaspoon each of Smoked Sweet Paprika and Indian Curry Blend into a small pan, and toast for about a minute. Place into a large bowl, and add the finely grated zest of 1 lemon and squeeze in all its juice. Add the crushed garlic and grated ginger, yoghurt and 1 teaspoon of Sea Salt.

Massage that flavour into the chicken pieces, and skewer onto presoaked skewers, interspersed with lemon wedges and pieces of green pepper - be sure not to crowd the skewer too much.

Place on a tray, cover with clingfilm and place in the fridge to marinate overnight.

SAUCE
2

Mix the onion, garlic, chillies and coriander stalks (set the leaves aside for later) with a glug of Extra Virgin Olive Oil in a large pan on a medium heat, and let simmer for 20 minutes or until a golden colour, stirring regularly. Add the Ground Coriander, Ground Turmeric, Smoked Sweet Paprika and Indian Curry Blend.

Cook for 2 minutes, pour in the tomatoes and prepared Chicken Stock and coconut milk and simmer for a final 20 minutes, stirring occasionally.

Before cooking the chicken, drizzle with Extra Virgin Olive Oil, then grill on a very hot griddle pan or under a hot grill, turning until it's golden on all sides. Serve on a bed of Basmati rice, pour the sauce over the skewers, and garnish with an extra swirl of yoghurt and a sprinkling coriander leaves and Smoked Chipotle Cook's Salt.